Fresh garden rosemary and lactose-free parmesan make these buckwheat waffles a knock out of the park. They are a dream for those with lower tolerance of gluten and dairy. Nutty buckwheat, sweet toasty rosemary and savory parm …. bring it on.
Prep Time – 10 minutes
Cook Time – 10 minutes
Servings – 4 full waffles
Ingredients
3 eggs
1/2 cup non-dairy milk (almond, cashew, coconut)
2 tbsp avocado oil
1/2 cup goat’s milk yogurt (full fat, low lactose – sub kefir or yogurt of choice)
1 1/2 cups buckwheat flour
1 tsp baking soda
1/4 tsp salt
1/4 cup collagen protein (optional)
1/4 cup grated parmesan (L’ancetre – lactose free brand)
1 tbsp diced fresh rosemary
Instructions
- Preheat waffle iron. Prepare oil for basting or non stick spray – we recommend Chosen Foods avocado oil OR avocado oil non-aerosol spray
– - Whisk together eggs, non-dairy milk of choice, avocado oil, and goat yogurt
– - Combine buckwheat flour, baking soda, salt, and collagen
– - Combine wet and dry ingredients
– - Fold in grated parmesan and diced fresh rosemary
– - Add ~3/4 cup of batter to each waffle press and cook for 2-3 minutes, enjoy hot!